Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint Recipe

Broccoli is also a summer vegetable. . Vicky Wasik

A simple salad made from charred broccoli florets, olive oil–packed canned sardines, quick-pickled shallot, and fresh mint.

Recipe Details

Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint Recipe

Active 30 mins
Total 30 mins
Serves 4 servings


  • 1 small shallot, sliced crosswise, then separated into rings

  • Red wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1 pound broccoli, stems trimmed and florets cut into thin stalks

  • Kosher salt

  • 1 (4-ounce) tin sardines in olive oil, drained

  • Fresh mint leaves, for garnish


  1. In a small bowl, pour enough vinegar over shallot to just cover and let stand for at least 15 and up to 30 minutes.

  2. Meanwhile, heat oil in a large cast iron skillet over high heat until smoking. Working in batches to avoid crowding the pan, add broccoli florets, season with salt, and cook until charred on first side, about 2 minutes. Turn broccoli and char other side. Transfer to a plate or baking sheet to cool. Repeat with remaining broccoli.

  3. In serving bowls, arrange broccoli with sardines, pickled shallot, and mint leaves, seasoning with salt as needed. Serve.

Special Equipment

Cast iron skillet

This Recipe Appears In

Nutrition Facts (per serving)
160 Calories
10g Fat
10g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 160
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 282mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 9g
Vitamin C 75mg 373%
Calcium 147mg 11%
Iron 2mg 10%
Potassium 475mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)